じゅんさん
It is quite sharp and dry, with a sake strength of +13.
It should be paired with fried food.
Rice: Miyamanishiki from Nagano
Rice polishing ratio 65
Alcohol content 16
Sake degree +13
Acidity 1.7
Japanese>English
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じゅんさん
I'm out of focus, but this is Jun, a classic sake from Niigata's Sukajirizuru.
Light and tasty.
I drank it cold, but it might be good warmed.
Ingredients : Rice, Rice malt
Alcohol content: 15
Rice type: Gohyakumangoku
Rice Polishing Ratio：50
Japanese>English
じゅんさん
This autumn sake has a low alcohol content and a dark depth, yet it can be drunk in gulps.
Rice: Iwate rice
Yeast: Iwate yeast
Rice polishing ratio: 50%.
Alcohol content: 13%.
Japanese>English
じゅんさん
Yamamoto Turquoise blue.
Transparent and juicy flavor.
This is the first time I've heard of sake rice improvement shinko.
Rice used: Koudou-Shinko
Rice polishing ratio: 55%, Yeast: Akita yeast No.12
Sake meter: +2
Acidity: 1.8
Alcohol content: 15
Japanese>English
じゅんさん
I have been drinking a lot of Isshaku-Suisei lately.
This Yamadanishiki has a sweet, gorgeous, beautiful fruitiness.
Rice：Yamada-Nishiki (Hyogo grown in Hyogo)
Polishing ratio: 50%.
Yeast used: Akita yeast
Alcohol percentage: 16
Japanese>English
じゅんさん
This is the second time this week at Hanamup Dewa Sanzan.
It is a delicious sweet fruity sake, but also has a good balance that does not fight when paired with sashimi.
Rice used: 100% Dewasanbana
Rice polishing ratio: 50
Alcohol content: 16%.
Japanese>English
じゅんさん
Team reflection after a hard day's work, the next drink is Haneya Kirabi.
Haneya's gorgeous aroma and beautiful mouthfeel. Delicious!
Rice: Gohyakumangoku produced in Toyama Prefecture
Rice polishing ratio: 60
Alcohol content: 16%.
Koji Village
Japanese>English
じゅんさん
Reflection meeting with team members after work (sake party)
At Kojimura, where the proprietress's special selections are available. This is the second time this month.
We started with Atago no Matsu and Sasara orikarami nama sake.
It tastes and smells like green apples. The freshness of the raw orikara taste. The acidity comes through as you drink it, making it a good match for sashimi.
It seems to be an international sake that has received various awards in Japan and abroad.
Rice polishing ratio 55
Sake degree +4
Acidity 1.7
Amino acidity 1.2
Alcohol content 15
Rice used: Domestic rice
Japanese>English
じゅんさん
Beautiful and refreshing gasiness. Delicious.
Rice used: 100% Omachi produced in Akaban City, Okayama Prefecture
Rice polishing ratio: 50
Alcohol content: 16%.
Japanese>English
じゅんさん
Zykon from Nabari, Mie Prefecture, is a representative of the sake that never fails me. Gubigubi today, too, is fun.
Rice used: Hachitan-Nishiki (80%), Yamadanishiki (20%)
Rice polishing ratio: 60
Alcohol content: 15.5%.
Japanese>English
じゅんさん
I think I order it at least once a month. It's always really good. The aroma is rich and the taste of rice is good, I recommend it to everyone.
IngredientsRice (domestic), Rice Koji (domestic)
Polishing ratio 60
Alcohol content 16
Japanese>English
Miinokotobukiメガネ専用コラボ酒
じゅんさん
I thought it was the first time in a long time that it was exclusively for glasses, but it was a collaboration with Mitsui Kotobuki.
Sake that leaves a slightly dry sharpness from a sweet taste with a sense of umami. The bottle package is cute.
The specific name, rice variety, and rice polishing ratio are undisclosed.
Alcohol content: 15%.
Japanese>English
じゅんさん
I was called in after work for a drink, so the first drink I rushed in for was Hana Yuu.
I thought it was similar to the delicious sweet fruity sake I had the day before, similar to Suidama, and it was from the same brewery.
Rice: 100% Dewa Tsanzan
Rice polishing ratio: 50
Alcohol content: 16%.
Japanese>English
じゅんさん
The last of the day was
Chiebijin Junmai-shu.
Gentle sweetness and beautiful acidity.
It might have been good to drink it first.
◎Sake meter degree ±0
Acidity 1.8
◎Polishing ratio: Koji rice 65% (Yamadanishiki), Kake rice 70% (Hinohikari from Oita Prefecture)
◎Alcohol Content: 15.0
Japanese>English
じゅんさん
Nabeshima has also been encountered for a long time.
Summer Moon here was advertised as a freshly picked green apple.
I tried it and found it was green apple!
Rice used: 100% Tokujo Yamadanishiki from Kyumeida Village, Hyogo Prefecture
Polishing ratio: 50%.
Alcohol content: 15%.
Japanese>English
じゅんさん
Houou Mita. We recognize it as the most gorgeous sake in Tochigi. This Aizan is fruity, enjoyable with a lingering aftertaste, and has a strong acidity, making it delicious on its own.
Ingredients: Rice, Rice malt
Alcohol content: 16%.
Rice used for making：Aiyama
Rice Polishing Ratio：55
Japanese>English
じゅんさん
This sake is brewed with rice from the Kikuchigawa River basin and "Nama-moto" brewing method.
This terroir sake is made with Kumamoto No. 9 yeast and local brewing water. It is delicious and very popular these days.
This Ni-no-jo sake was also available at Kojimura, so we had it first.
The 12 levels of Nozomi rank is an interesting way to describe it.
First no brew "Kikuchi River basin rice (Edo Higo rice)
Ni-no-no-kozo "Nama-hashiroshi" (sake brewer's yeast)
3-nouzou "Cultivated without pesticides
4-nouzou "Fertilizer-free cultivation
Five-nou brewing "Wooden vat brewing
Roku-no-brewing "Yeast additive-free
(Though Ninonozo is the standard in the area of production,
Homasu (green label)/Kabashiko (pink label) are said to be Rokunomai this year! I want to drink it!
Rice variety: Yamadanishiki from Wasui Town in the Kikuchi River basin
Alcohol content: 13%.
Yeast used: Kumamoto No. 9 yeast
Rice Polishing Ratio : Koji rice 55%, Kake rice 55
Japanese>English
じゅんさん
This is a limited edition sake for this time of the year, which should have been drunk here at Kojimura before. Kunoshinin-Kuheiji Light Nigori
Yamadanishiki produced in Kurodano-sho.
Thank you very much. It is a very easy-drinking light nigori. The last one is very delicious.
Pork stew and kimchi with stone-roasted rice.
Yes, all three types of sake we drank that day were nigori.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice: 100% Yamada-Nishiki produced in Kurodasho
Alcohol content 15
Japanese>English
じゅんさん
A rather dark nigori sake. Creamy and sweet.
I think it is best to drink it in the middle of a meal.
Ingredients: Rice, rice malt
Rice polishing ratio 55
Rice used: Gohyakumangoku
Alcohol level 16
Acidity 1.6
Sake degree -5.0
Japanese>English
じゅんさん
Kojimura for dinner with former seniors from my former workplace, whom I have not seen in several years.
The first sake was Kasumi Roman.
It is a nigori sake with a strong sweetness.
It is delicious.
Rice: (Koji) Gohyakumangoku
(Kake) Yumenokou
(Yondan rice) Himenomochi
Polishing ratio 55
Yeast used: Utsukushima dream yeast (F7-01)
Alcohol percentage 16
Sake degree: undisclosed
Japanese>English